Instructions:

1. Preheat the oven to 350°F and line a muffin pan with paper liners.2. Whisk the almond flour together with the erythritol, cocoa powder, baking powder, and salt in a mixing bowl.3. In a separate bowl, whisk together the almond milk, cashew butter, and eggs.4. Stir the wet ingredients into the dry until just combined then fold in the nuts.5. Spoon the batter into the prepared pan and bake for 22 to 25 minutes until a knife inserted in the center comes out clean.6. Cool the muffins in the pan for 5 minutes then turn out onto a wire cooling rack.